It has been said that a fine man needs a good butcher. And with the ever-expanding world of the one-stop-shop market chains, the validity of this statement becomes increasingly more apparent.
The disparity in quality, which in many cases is actually quite substantial, is not the only divergence either. More to the point, it is about the fact that at a butcher shop they sell meat. It is not an over-extended, under-produced, jack-of-all-trades store; it is a meat market. It’s a specialty shop. There is saw-dust on the floor, carcasses in the window, pencils on the ear and blood on the jackets. And since their revenue is based solely on meat, it is meat which they know. There is not some employee that yesterday was in stocking produce attempting to explain the difference between a New York Strip and Porterhouse; it is a butcher who is elucidating.
The following are a few cases where you might just find such a butcher shop:
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